Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 1-½ tsp. minced garlic
  • 4 thin slices provolone cheese
  • 1 large globe eggplant (about 2 lb.)
  • Salt
  • ¾ cup loosely packed fresh basil leaves
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • 1 Tbs. pine nuts
  • + 7 more ingredients
    • Scant ½ cup extra-virgin olive oil
    • Olive oil
    • ½ tsp. fresh thyme leaves
    • 8 slices country bread
    • 2 Tbs. red-wine vinegar
    • 8 slices ripe tomatoes
    • Salt to taste

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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